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Ramon Morató

Teaches Formulations, Techniques, Ingredients

Ramon Morató

Learn endless theory behind dessert science.

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Global Innovation Leader and Creative Director of Cacao Barry, Pastry Chef Ramon Morató teaches you the endless theory behind the science of desserts and his most recent recipe innovations.

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Program. Skills that take you to a whole other level.

This class comprises 30 lessons, lasting over 6 hours in total. The videos are presented in English.
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4:00

Lesson 1

Welcome to Class! Meet Your Instructor

Creative Director of Cacao Barry, Pastry Chef Ramon Morató, shares his pastry story that began over 35 years ago in a small village in Spain. Curiosity for pastry, chocolate, and innovation led him to "the best job in the world." His generosity and obvious love for sharing have us eager to learn about pastry's science, techniques, and formulations.

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17:00

Lesson 2

Cocoa Bean to Chocolate

A curiosity about chocolate is necessary for all of Ramon's creations. Chef takes us through the steps to transform cocoa bean fruit into chocolate and explains how to create dark, milk, and white chocolate. He shows us the real bean shipped from the plantation and outlines which part of the bean is responsible for the chocolate's taste, viscosity, and texture.

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5:00

Lesson 3

Theory of Sponge Cakes

Sponge cakes are Ramon's second deep love after chocolate. He grabs a pen and a whiteboard to take you on a journey to discover the science behind baking a sponge cake.

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22:00

Lesson 4

Lemon Pie: Almond Sable

A self-proclaimed book fanatic, Ramon has read many pastry books over 100 years old, and one thing he's learned is that the basics of pastry don't change—even in 100 years! He teaches us the timeless basics of Sable recipes while describing how each component reacts within the dough. This class will give you endless substitutes to pull from when building your unique creations.

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24:00

Lesson 5

Lemon Pie: Basil Gel & Lemon Curd

Ramon created his famed Lemon Curd for the renowned Relais Dessert association. His goal was to make a Lemon Curd with a cream recipe that had reduced sugars and fats while maintaining the same texture and making the flavors more natural. Don't lose the taste. Innovate!

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15:00

Lesson 6

Lemon Pie: Lime Air Meringue

One innovative recipe after another, and we're only getting started! Loading our meringues with sugar is the most natural way to make them — I mean, how else! — but Ramon teaches you how to reduce the sugar and increase the taste of the citrus notes with his Air Meringue recipe. "It's super airy - it's not sweet!".

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10:00

Lesson 7

Lemon Pie: Assembly

Lime is one of Ramon's favorite flavors, and it soaks into this recipe piece by piece. Learn the tart assembly steps: crunchy Almond Sable, killer Basil Gel, fresh Lemon Curd, cloudy Air Meringue. But most importantly, join Ramon to taste this tart! What we worked for is worth thousands of bites.

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19:00

Lesson 8

Guava Tartelette: Cocoa Sable

Ramon whisks you back to the world of Sable, describing in detail its specific ingredients. Once you've completed this lesson, you'll be able to make smart ingredient selections, just like a pastry chef! A little sneak peek: Do you know how many types of icing sugar you can find in the supermarket? They probably all look the same to you, but Ramon sees a different world behind each package. Get ready for him to explain this to you.

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12:00

Lesson 9

Grapefruit Compote and Guava Gelée

Ramon teaches you the steps to his new signature Guava-Pink Grapefruit-Angostura® bitters Tartelette. The name of this dessert is as long as Ramon's lecture about each component! Chef also explains Pectins and the reactions they create in your recipes.

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14:00

Lesson 10

Guava Tartelette: Whipped Chocolate Ganache

"Sexy" is how Ramon describes the final texture of this Ganache. Throughout the class, he demonstrates how to reduce fats within the recipe, but just enough to still be able to whip it at the end. You can also use this Ganache as a mousse, a cream, a decoration, or a filling - so many options! "Pure silk," he calls it, and based on what we're seeing, we have no choice but to believe him!

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21:00

Lesson 11

Guava Tartelette: Chocolate Decoration

Chef's lesson on chocolate tempering stands out because, this time, it's not only a chocolate pre-crystalization demonstration; generous Ramon also gives a lecture on the science behind tempering chocolate and how to include that when you're tempering.

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15:00

Lesson 12

Chocolate and Cookie Croustillant

Learn how Ramon united the pastry and cocktail industries when creating his new signature Guava-Pink Grapefruit-Angostura® bitters Tartelette. There was no better ingredient than the herbal Angostura® bitter to highlight the combination of the plain taste of Guava fruit and the bitterness of Grapefruit. Cheers!

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23:00

Lesson 13

Foret Vert: Marcona Crumble

Ramon does something we've never seen before and creates a paste from a crumble recipe. Have you ever seen anyone do this? More importantly, you will learn the proportions, percentages, and component variations achieved with crumble recipes.

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14:00

Lesson 14

Foret Vert: Griotte Jam

We didn't expect a lesson on jams, but here it is! Ramon gives a class on the Jam Triangle, the components that ensure the success of any jam you make, including the concentration of sugars, pectins, and PH level for activation. Have you tried to make your own pectin yet? Well, Ramon guides you through the pectin how-to in this class. He also gets personal with an anecdote about his jam collection from all around the world.

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20:00

Lesson 15

Foret Vert: Chiffon Sponge Cake

Matcha is traditionally associated with the lightness of tea; that's why in Ramon's creation, it's logically paired with Chiffon - the lightest sponge of them all. A unique aspect of Ramon's class is that he shares the creative process of each recipe with you. How to combine flavors and textures? How to stay curious about the world around you? How to bring each edible particle of this world into your pastry? You'll find these answers and more in lessons!

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8:00

Lesson 16

Foret Vert: Cream and Kirsch Mousse

With mousse, the first challenge is to whip the cream correctly. Ramon demonstrates the steps and techniques he uses to help you master your mousse recipes.

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12:00

Lesson 17

Foret Vert: Decorating

Foret Vert or Foret Noir? Green Forest or Black Forest? Ramon transforms "Black" to "Green" in an innovative, creative and unusual way so we can experience the classic.

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14:00

Lesson 18

Bourbon Barrel: Flexible Sponge

When Ramon makes Pate a Choux, he focuses on the butter and teaches you how to avoid lumps in the final step of the preparation process.

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12:00

Lesson 19

Pecan Crumble, Filling and Crustillant

Ramon explains the endless possibilities of crumble recipes! The variety and potential are why he loves sandy crumbles so much. In this lesson, you'll learn how to play with sugar types, nuts, flours, cocoa products, powders, and even make it gluten-free if you like.

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8:00

Lesson 20

Kumquat, Orange, and Passion Fruit Compote

We all know the mashing, blending, and cutting of fruits involved for this type of insert, but Ramon demonstrates a different way to prepare fruit and berries that results in equal pieces included in this compote.

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8:00

Lesson 21

Bourbon Barrel: Bourbon Whiskey Cremeux

The various textures and layers in the Bourbon Barrel cake make this Ramon's most complex recipe. This cake shows off the golden array of knowledge you can get from Chef Morato.

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5:00

Lesson 22

Bourbon Barrel: Glossy Glaze

You jump right into the lesson when you hear Glossy Glaze, right? Ramon teaches you how to make a glaze that keeps its shine for a long time and demystifies the ingredients responsible for the shine.

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18:00

Lesson 23

Bourbon Barrel: Dark-Milk Mousse

Do you find it crazy when your dark chocolate mousse thickens within seconds without giving you a chance to even cast it into the molds? Chef Ramon helps you overcome the common difficulty of making mousse with dark chocolate. He gives you a sneak peek into his process and the tiny gap you should focus on when mixing the chocolate base and the whipped cream that will keep your mousse fluid for a long time and help you achieve the perfect texture.

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12:00

Lesson 24

Bourbon Barrel: Decorating and Glazing

Roll up your sleeves and prepare for the most shocking combination of information, knowledge, and cake layers you can get from master Ramon: Flexible Cocoa Sponge; Pecan Crumble; Pecan Filling; Reconstructed Pecan Croustillant; Kumquat, Orange, And Passion Fruit Compote; Bourbon Whiskey Crémeux; Dark-Milk Mousse and Glossy Dark Chocolate Glaze. No words needed, just taste buds.

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12:00

Lesson 25

Pure Perou: Chili Sable

Ramon provides the humidity levels of sable components. He then explains that when we take certain ingredients with their qualities, textures, and reactions and bring them together in a recipe, we actually create a whole new product with new reactions, textures, and flavors.

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16:00

Lesson 26

Pure Perou: Alto el Sol Chocolate Sponge

Knowing that chocolate is a solid product, how do you ensure each particle of chocolate is incorporated into the sponge? Ramon teaches us about the different reactions of chocolate within the sponge. Hot tip: Simply melting the chocolate won't ensure it's mixed.

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8:00

Lesson 27

Pure Perou: Pineapple Gelée

Ramon explains how you can manipulate and increase the freshness of your fruity inserts and then teaches you how to work with pasteurized and unpasteurized fruit purees.

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11:00

Lesson 28

Pure Perou: Alto el Sol Cremeux

Do you know what's crazy? Making cremeux with water to reduce the fat in the recipe. Guess what's even crazier? Removing the eggs from the recipe. And now you're saying I can still achieve a silky and creamy outcome with those changes? I don't believe it! Well, you better believe it, as Chef Ramon shows us how.

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19:00

Lesson 29

Pure Perou: Alto el Sol Mousse

A theory teacher in its purest form, Ramon focuses on the mousse basics that will allow you to conquer mousses of all kinds. He shows the whipping of the cream, temperatures, and textures of combining the components while also explaining kitchen safety.

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8:00

Lesson 30

Pure Perou: Decorating

Ramon explains the tasting temperature of various desserts, depending on their ingredients, highlighting which will get the most flavor, texture, and emotion from a spoon of cake. The temperature in Ramon's class is definitely one that melts hearts.

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There is only one thing you need to enjoy pastry. Curiosity. My pastry creations are all about my curiosity.
— Ramon Morató

Join thousands who have already taken a class.

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@gourmandises__friandises
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@fillmorebakeshop

I was about to give up on my dream to open my own bakery when I started Thomas Haas class. It was like someone gave me a slap in the face. He said, “You love what you do, and you are good at it. What’s next?” And that’s when I realized, I know what’s next for me! I now have my motivation back and all the steps I should take are right there! World, hold on!

Kristina
Pastry Artist
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@anjamin_
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@ks_candymom

I feel like I’ve grown so much as a baker and I’ve loved interacting with pastry expert via PastryClassAI, fixed some baking errors, got so much more theory and new knowledge, it can really teach you so much! Now I feel more confident in my pastry attempts and have so many exciting plans for myself! The best part is that I’ve finally found a way to build my own pastry style and this is priceless!

Kim
Home Baker
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@rachelisbaking
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@surprisesetgourmandises

I never thought I’d like an online class this much! I found Ramon’s class very informative and realized that a strong theoretical background is necessary for producing successful results! After this class I have a new sense of curiosity. I gained insight that I didn’t realize I was missing. I feel like the luckiest virtual student ever!

Hugo
Pastry Enthusiast
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Next class you’ll love.

Questions? Answers.

When do the pastry classes start?

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You can start your class anytime… In fact, what are you waiting for? Start your pastry journey right now, click me!

For how long can I access the pastry class?

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Depending on the enrollment option you choose. A Premium enrollment gets you access for 1 year, while a Standard enrollment gets you access for 6 months.

How much do pastry classes cost?

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They start from $490 USD and go up to $990 USD per class, depending on the instructor and whether you choose Premium or Standard enrollment with unlimited access, official certificate, class workbook, bonus section, support PastryClassAI access and more.

What is our 5-star refund policy?

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Our goal is to make sure that you have the best learning experience possible. If PastryClass isn’t for you, simply email us within 5 days from the date of your enrollment purchase, and we'll provide a full refund. Terms apply.

Full information on our special 5-star refund policy you can find here.

What skill-level is required for pastry classes?

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Our pastry classes are designed for all pastry skill levels, whether you’re an experienced home baker, pastry blogger, influencer, pastry chef, instructor, or a creative professional, you can explore the knowledge and joy of pastry on our platform.

We’re incredibly lucky to feature some of the top professional chefs making waves in the pastry industry. Our classes are full of complex information and techniques, which is a great way to challenge yourself and gain new skills to achieve outstanding results.

What do I get after enrollment?

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You have two enrollment options to choose from:

• STANDARD enrollment gets you 6 months of access to one class.
• PREMIUM enrollment gets you 1 year of access to one class, and a certificate of completion.

Additionally, both enrollments include a step-by-step class workbook, bonus recipes/materials, and access to PastryClassAI, a support tool created to enhance your learning experience, providing unlimited assistance instantly!

What tools and ingredients do I need?

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Recommendations for tools and ingredients are a part of our teaching process in every class. In the first step of your pastry journey, your instructor will let you know what you need for the class and will recommend alternatives—we don’t want you to waste your time and money searching for items from the list when you may already have a handy substitution in your very own kitchen, so make sure to watch the class before you go shopping!

For handy access, the full list of tools will also be included in each class workbook alongside pictures and specifications.

All of the tools you may need are accessible in every country from local or online pastry shops.

Can I ask questions?

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There are 3 ways you can ask questions before and after enrollment.

1. Our Help Center will be able to answer your questions about payments, gifts, free classes, enrollment options, and troubleshooting.

2. The PastryClassAI support tool is the go-to platform for all your pastry-related inquiries, whether you're formulating recipes, mastering cooking techniques, troubleshooting baking errors, delving into theoretical aspects, or exploring ingredients. It's the one-stop destination where every pastry question finds a comprehensive answer.

3. If you have any organizational or technical questions—signing up, classes, payments etc—and neither of those paths helps to answer it please email us at hello@pastryclass.com.